CAS 50-81-7 | density 1.694 g/cm³ |
Molecular weight 176.13 | EINECS 200-066-2 |
Chemical formula C6H8O6 | Boiling point 553 ºC |
Flash point 238.2 ºC | Fusing point 190 - 192 ºC |
"Ascorbic acid is a naturally occurring organic compound that has antioxidant properties. It is a white solid, but impure samples will appear yellowish. It dissolves well in water, giving a weakly acidic solution. Because it is derived from glucose, many animals are able to produce it, but humans need it as part of their nutrition. Other vertebrates that lack the ability to produce ascorbic acid include other primates, guinea pigs, bony fish, bats, and some birds, all of which require it as a dietary micronutrient (i.e., in vitamin form).
There is a D-ascorbic acid, which does not occur in nature. It can be synthesized artificially. It has the same antioxidant properties as L-ascorbic acid, but the vitamin C activity is much lower (though not completely zero). " |
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"Vitamin C is widely used in many fields such as food, beverage, aquaculture and feed additives.
1. Keep foods, fruits and drinks fresh to prevent them from producing unpleasant odors. 2. Prevent nitrite from forming nitrosamines in meat products. 3. Improve the dough quality so that the baked goods expand to the maximum. 4. Compensate for vitamin C loss in beverages, fruits and vegetables during processing. 5. Used as a nutrient element in additives, feed additives. use 1. Food grade: As an antioxidant and food nutrient enhancer, vitamin C is used in pasta products, beer, candy, jam, canned food, beverages, dairy products. 2. Pharmaceutical grade: vitamin drugs, prevention of scurvy, and a variety of drugs for the treatment of acute or chronic infectious diseases, purpura, dental caries, gum abscess, anemia. 3. Cosmetic materials: Vitamin C can promote the formation of collagen, its antioxidant, can inhibit pigment spots. |